A study carried out by the Food Technology Departent if the Univeristy of Almeria analysed which the roes of 15 fish found that although Omega 3 fatty acids are present in all fish roe, they are particularly abundant in the eggs of Atlantic bonito (Sarda sarda), mackerel (Scomber scombrus), squid (Loligo vulgaris), cuttlefish (Sepia sp.), lumpsucker (Cyclopterus lumpus), hake (Merluccius merluccius) and salmon (Salmo salar).
The team focused their research on two types of Omega 3 – eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA). More than 30% of the fatty acids found in these eggs were EPA and DHA.
The study also shows that minimal consumption of lumpsucker, hake or salmon roe satisfies the human body's Omega 3 essential fatty acid requirements, because of its levels of EPA and DHA.
The roe could also be used to extract its oil, which is rich in PUFAs (polyunsaturated fatty acids) which could be used as a dietary supplement, since it has a higher Omega 3 content than regular oils, for example salmon and tuna oil.
Miguel Ángel Rincón-Cervera, María Dolores Suárez-Medina, José Luis Guil-Guerrero*. "Fatty acid composition of selected roes from some marine species". European Journal of Lipid Science and Technology 111 (9): 920-925, 2009.
